Butter Pecan Cookies
These Butter Pecan Cookies feature toasted pecans folded into a brown butter dough, creating a rich, nutty flavor with hints of caramel and vanilla. Crispy-edged with chewy centers, they're elegant comfort in cookie form.
Ingredients
- 1 cup 2 sticks unsalted butter
- 1 cup pecans coarsely chopped
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon cinnamon optional but recommended
Instructions
- Toast the pecans by spreading them on a baking sheet and baking at 350°F for 8-10 minutes until fragrant and slightly darkened. Watch carefully to prevent burning. Set aside to cool completely.
- Brown the butter in a light-colored saucepan over medium heat, stirring occasionally. It will foam, then the milk solids will turn golden brown and smell nutty (about 5-7 minutes). Immediately transfer to a heat-proof bowl and cool for 20 minutes.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Combine the cooled brown butter and both sugars in a large mixing bowl. Beat with an electric mixer for 2-3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Don’t overmix.
- Fold in the toasted pecans by hand using a spatula until evenly distributed throughout the dough.
- Scoop dough using a 2-tablespoon cookie scoop and place 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes until the edges are golden but the centers still look slightly underdone. They’ll continue cooking on the hot baking sheet.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add 1/2 teaspoon of maple extract along with the vanilla.
- The cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months.
- For perfectly round cookies, use a round cookie cutter slightly larger than your cookies and swirl it around each warm cookie immediately after baking.
- These cookies will stay fresh in an airtight container at room temperature for up to 5 days.
- The brown butter needs to cool but shouldn’t solidify completely – aim for a soft, slightly warm consistency.